from the online cooking class through College of the Rockies
1. Cook potatoes
2. Place beef, baking soda, salt, and water in a bowl and set aside for 20 minutes.
3. Heat oven to 375 *F and set the rack in middle position
4. Mash potatoes
5. Heat oil and add onions, carrots, ginger, and cook until they start to turn brown.
6. Add garlic
7. Add flour and stir till dissolved
8. Add tomato paste, Worcestershire sauce, and broth.
9. Stir in thyme, pepper, peas, and corn and cook till warmed through.
10. Add beef mixture to greased pan with potatoes on top.
11. Cook for 30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (432g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 638 | ||
Calories from Fat: 381 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.4g | 57 % | |
Saturated Fat 22.7g | 114 % | |
Monounsaturated Fat 14g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 177.3mg | 55 % | |
Sodium 502.3mg | 17 % | |
Potassium 1042.9mg | 27 % | |
Total Carbohydrate 26.1g | 8 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 22g | ||
Protein 38.9g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 638
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